Justin Posted October 21, 2020 Share Posted October 21, 2020 How are you brews going fellas . I have dry stout bottled, lablled for the BBOC swap on FB and now hobgoblin is starting to bubble away in next ferment from brew last Sunday. German Pilsner is next, once I keg the Hobgoblin. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 22, 2020 Author Share Posted October 22, 2020 Hogoblin Ruby Krausen is up. Burton Ale Yeast. Spunding valve set to 10 psi. Naturally carbonating. All going very well. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 9, 2020 Author Share Posted November 9, 2020 Bottled hobgoblin yesterday, coming out perfect. German Pilsner next weekend from ro water. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 9, 2020 Share Posted November 9, 2020 Well done..I'm doing a lot of wine of late, but must do a small beer maybe 10 litres soon. Ice. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted November 10, 2020 Share Posted November 10, 2020 How much difference does pressure fermenting really make? I ferment 11 litre brews in 19 litre plastic carboys and see no reason to change but I have seen lots mentioned regarding pressure ferments but not convinced it’s not just a fad. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 30, 2020 Author Share Posted November 30, 2020 I find the pressure really helps to clear the beer clarity and also easier to bottle and keg as closed transfers, eliminates risk of introducing oxygen so lasts longer and less risk of funky flavours. Less mess too Quote Link to comment Share on other sites More sharing options...
Sluggy Posted October 19, 2022 Share Posted October 19, 2022 Only just discovered your reply 🙄 I’ve been brewing for 30+ years and never really had a problem with clarity. To be fair I only brew my version of very hoppy ale. I say my version as it goes in 10ltr kegs with 60g dextrose and served with minimal pressure as opposed to a beer engine. My brews are never 100% clear as I brew using the no chill method. Tried the chilling method but much prefer no chill for a full bodied ale. currently I’m going:- all in one brewer, as soon as the boil finishes it goes immediately into a stainless steel fermenter at murder degrees and left to chill on its own, either naturally or in combination with a brew fridge, yeast is added next day. Never had a problem in years. I like to keep things simple, like me 😁 Been looking up this pressure fermentation stuff but it escapes me as to why 🤷 Quote Link to comment Share on other sites More sharing options...
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